WIAW: What I’ve been Baking

So you know what happens when you go home for break?

You get sucked into the vortex of laziness. Yes, I’ve been productive cleaning my room out, watching t.v., and exercising but blogging has not been happening. Maybe it’s because I’m not doing anything interesting?

This weekend was Cookie Baking Extravaganza 2012 (not a thing but I just made it one). It also turned into Cookie Eating Extravaganza 2012 so instead of a normal WIAW- it’s the cookie edition.

Thanks to Jenn for hosting! Here are my not so healthy eats treats of late.

Peanut Butter Blossoms and Molasses cookies:


My dad is a huge fan of both the blossoms and molasses cookies. I enjoy the molasses for the spicy bite and the blossoms are always a favorite.



Fluffy and cinnamony.

Pineapple cookies:


For some reason, I always associate Pineapple with Christmas time. Yes, I know it’s a very summery fruit and it definitely makes me think of warmer weather but it is also reminiscent of the holidays for me. My best guess is because of these cookies or that we occasionally have pineapple on Christmas morning. But def a fav for the moist but sweet taste.

Sugar cookies:


Of course we made these. And this is the best batch ever.



Maybe not a Christmas cookie but I spent yesterday learning how to make these from my Greek uncle and they’re a treat!

Any holiday treats for you?

Happy Wednesday!


A Festive Weekend

This weekend was full of fun and festive activities. I just love the holiday season.


Holiday music:

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Candy canes, Gingerbread men sandwiched with peppermint ice cream, and Gingerbread houses


I actually love peppermint ice cream- even though it’s cold outside. And I’m super impressed with how well the house is till staying together.

Tim Tams snagged at Target:

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I miss this so much since studying abroad in Australia and am so glad that are here for the holiday season. I totally plan on treating myself while I can!

More cookies (More to come on these later!)IMG_0438 - Copy

What were you up to this weekend?

Besides all the Christmasy things I did, I am doing plenty of studying for my upcoming finals- Just about a week and a half more!

Gingerbread Butterscotch chip cookies

At the beginning of November, I found out about The Great Food Blogger Cookie Swap from Love&OliveOil, one of the event founders, blog post. It sounded like such a wonderful idea that I signed up and started brainstorming ideas.

The plan was that I would make 3 dozen cookies and send a dozen to 3 different bloggers. I would also receive a dozen cookies from 3 more bloggers thus creating a great cookie exchange network.

As I started coming up with ideas, this one stuck in my head. A gingerbread flavored cookie with the texture similar to a chocolate chip cookie but with butterscotch chips instead. It sounded like the perfect combo of traditional and simple yet creative and fun. I experimented on my roommates (of course) and deemed the cookie a success.

After Thanksgiving, I baked the real deal to be mailed cookies, and purchased these bags and containers to send them in.

Off my cookies went to Nettie at Moore Or Less Cooking, Stacy at Every Little Thing, and Shannon at Dinner or Dessert. My little cookies  went all across the country!

I also started receiving my cookies shortly after and want to thank Renee at Kudos Kitchen, Mercedes at Satisfy my Sweet Tooth, and Adrienne at Food, Family, and Vino for their delicious treats!

Delicious “Rocks”,

from Kudos Kitchen

Triple Chocolate Mint Cookies,

from Satisfy my Sweet Tooth

and Hazelnut Almond Biscotti!

from Food, Family, and Vino

To see everyone who participate in the exchange and their recipes, check out this link later this week!

Gingerbread Butterscotch Chip Cookies
Makes about 5-6 dozen cookies

1 cup butter
1 cup sugar
1 cup brown sugar
1 T vanilla
2 T molasses
2 eggs

3 cups flour
1 T baking soda
1 T salt
1 T  ground ginger
1 T Cinnamon
1 cup butterscotch chips

Preheat oven to 375 degrees. Beat together butter and sugars. Add vanilla, molasses, and eggs and mix well.

Mix flour, soda, salt, ginger, and cinnamon together. Add to wet mixture and stir until just combined. Fold in chips.

Scoop 2 tablespoon sized (or as desired) dollops onto lined, sprayed, or non-stick baking sheet. Bake for about 8-10 minutes until deep golden brown. (It’s hard to tell because of their gingerbread color but don’t let them burn!) Let cool 2 minutes on pan, remove and cool completely.


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Welcome to FoodNook!

Hi! I'm Kristina and a college student who loves food, eating, fitness, and variety of other fun things! I have a combined love of food and fitness and trying to balance it all into my busy life. FoodNook is my way of documenting my experiences and adventures in navigating healthy living on my own and trying out new things.